Refugee women cook coconut rice, sambol and fish curry at Yalpanam, a Sri Lankan pop up kitchen in Chennai
The Hindu
Yalpanam’s upcoming pop up kitchen features traditional Sri Lankan food made by women to nourish customers, as well as the cooks’ families in refugee camps
Darshini Thangarasa boards the bus with practised ease, balancing a box heavy with dhodol in one hand and a large stainless steel container packed with freshly steamed, squiggly idiappams in the other.
The young college graduate with an unfailingly bright smile is familiar with this journey from the Sri Lankan Tamil refugee camp in Gummidipoondi, to supply friends and well-wishers with her mother’s signature kalu dhodol, made by patiently stirring roasted, powdered red rice, jaggery and coconut milk for hours over a wood fire till it thickens into a luxuriously, sticky confection.
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